Open-Faced Sandwiches With Ricotta, Arugula, And Fried Egg Recipe

Name: Open-Faced Sandwiches With Ricotta, Arugula, And Fried Egg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 4 slices sub rolls (hogie, 2 oz each) or 4 slices rye bread (2 oz each); cooking spray; 2 cups arugula (spinned dry); 1 tablespoon extra-virgin olive oil, divided; 1 1/2 teaspoons fresh lemon juice; 1/2 teaspoon salt, divided (optional, or use less); 1/2 teaspoon fresh ground black pepper, divided; 1 pinch crushed red pepper flakes; 4 large eggs; 3/4 cup part-skim ricotta cheese; 1/4 cup grated fresh parmigiano-reggiano cheese; 1 teaspoon chopped fresh thyme

Servings: persons

4 4 slices sub rolls (hogie, 2 oz each) or 4 slices rye bread (2 oz each)
cooking spray
2 cups arugula (spinned dry)
1 tablespoon extra-virgin olive oil, divided
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon salt, divided (optional, or use less)
1/2 teaspoon fresh ground black pepper, divided
1 pinch crushed red pepper flakes
4 large eggs
3/4 cup part-skim ricotta cheese
1/4 cup grated fresh parmigiano-reggiano cheese
1 teaspoon chopped fresh thyme

1
Preheat broiler.
2
Coat both sides of bread with cooking spray; broil 2 minutes on each side or until lightly toasted.
3
Combine arugula, 2 teaspoons oil, juice, 1/8 teaspoon salt (if using), 1/4 teaspoon pepper; toss gently & pinch of crushed red pepper flakes.
4
Heat remaining 1 teaspoon oil in a large nonstick skillet over medium heat.
5
Crack eggs into pan; cook 2 minutes.
6
Cover and cook an additional 2 minutes or until whites are set.
7
Remove from heat.
8
Combine 1/4 teaspoon salt, ricotta, Parmigiano-Reggiano, and thyme; spread over bread slices.
9
Divide salad and eggs evenly over bread.
10
Sprinkle with remaining 1/8 teaspoon salt and remaining 1/4 teaspoon pepper.

293

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 4 slices sub rolls (hogie, 2 oz each) or 4 slices rye bread (2 oz each), cooking spray, 2 cups arugula (spinned dry), 1 tablespoon extra-virgin olive oil, divided, and more.

Yes, Open-Faced Sandwiches With Ricotta, Arugula, And Fried Egg falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open-Faced Sandwiches With Ricotta, Arugula, And Fried Egg

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